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Edible Cookie Dough
Amy Faries • Mar 03, 2020
Sweet and smooth edible cookie dough with pieces of mini chocolate chips throughout.
Fake it till you make it
Ever want to eat that delicious and sweet cookie dough but are too afraid of salmonella? Or risk getting E coli from uncooked flour? (Yes, E coli is a risk when consuming raw flour) This edible cookie dough is perfect for you. All the satisfaction of enjoying this amazing treat without contracting an illness :-)
I think cookie dough is so delicious! But seriously who has ever contracted a disease from eating raw cookie dough? I am for sure guilty of licking the spoon after I bake cookie dough dozens of times. Even though I have never heard of anyone getting sick from raw cookie dough this is still a risk we don't want to take, especially when little ones want to eat some of your batter. You could go to the store and spend $8 on an extremely small amount OR you can make this tasty edible cookie dough for much less. The choice is yours.
Lily constantly wants to eat the cookie dough when i'm making my chocolate chip cookies but as the crazy "only organic whole foods for my niece" aunt that I am, I will never let her have any. This usually results in multiple temper tantrums from such a tiny human. With this recipe in mind, I decided to let Lily partake in this tasty goodness, after all she never gets to eat the actual cookie dough.
Tips
-Make sure to heat treat your flour! This is highly important because eating raw flour can put you at risk for contracting E coli.
-Cool your flour about 3 minutes after it comes out of the oven. Doing so helps ensure that your edible cookie dough is the right consistency.
Ingredients
1 cup flour (heat treated)
1/2 cup butter (semi room temp)
1/2 cup brown sugar
1/4 cup sugar
1 Tsp vanilla extract
1/2 Tsp salt
2 TBS whole milk
3/4 cup mini chocolate chips
Heat treating flour
Creaming together our sugars and butter
Instructions
Step 1:
Preheat your oven to 350 degrees F. Place parchment paper down on a cookie sheet and evenly spread your flour across. Bake for 6-7 minutes.
Step 2: While your flour is in the oven cream together your butter and sugar in a medium sized bowl using a hand mixer. Scrape down the sides of your bowl then add in your vanilla and salt. Make sure everything is fully combined.
Step 3:
Once your flour is ready allow it to sit on your counter to cool down a little (about 3 minutes). We don't want the flour cooled completely because we need some of the warmth to achieve the correct texture in the cookie dough.
Step 4:
Add your flour and fully combine. Next, add it your milk and mix together until there are no clumps.
Step 5:
Fold in your mini chocolate chips using a rubber spatula. You can eat this right away or allow it to sit in your fridge overnight for the flavors to really come together. Take it out of the fridge about 30 minutes before you want to eat it so it softens.
** Store in a resealable container in the fridge for up to 5 days (doubt it will last that long before being gobbled up!)**
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